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Texas Roadhouse Smothered Chicken with Jack Cheese

A comforting dinner featuring tender chicken smothered in a rich sauce topped with gooey jack cheese, perfect for family gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts Tender chicken is the star of this meal.
  • 1 cup shredded Jack cheese Gives that creamy, delightful topping.
  • 1 cup cream of mushroom soup You can use homemade or store-bought for convenience.
  • 1/4 cup milk Helps create the sauce's smooth consistency.
  • 1/2 cup diced green chilies Adds a touch of heat and flavor. Swap for jalapeños for more spice.
  • 2 tablespoons olive oil For cooking the chicken and adding depth.
  • 1 teaspoon garlic powder Fresh garlic would also work beautifully here.
  • to taste Salt and pepper Essential to enhance all flavors.

Method
 

Cooking Instructions
  1. In a large skillet, heat the olive oil over medium heat until shimmering.
  2. Season the chicken breasts with salt, pepper, and garlic powder. Cook in the skillet for about 5-6 minutes on each side until golden brown and cooked through (internal temperature of 165°F).
  3. While the chicken is cooking, combine the cream of mushroom soup, milk, and diced green chilies in a bowl and stir until well blended.
  4. Once the chicken is done, pour the sauce mixture over the chicken in the skillet.
  5. Sprinkle the shredded jack cheese evenly over the top. Cover the skillet with a lid for about 4-5 minutes to melt the cheese.
  6. Serve the chicken immediately, drenching it with the remaining sauce from the skillet.

Notes

You can store leftovers tightly covered in the refrigerator for up to 3 days. For freezing, wrap the chicken tightly in foil for up to three months. Reheat gently on the stove or in the microwave.